NASTAR TAHAN LAMA, TANPA PENGAWET #CaraMembuat

Summary

In this engaging tutorial, the host walks viewers through the step-by-step process of making nastar, a popular Indonesian pineapple tart. Key tips include using the right type of flour and keeping the pineapple's eyes intact to preserve its fragrance and texture. The recipe emphasizes quality ingredients like Blueband butter and Toffieco vanilla butter to enhance the flavor. The video covers everything from making the pineapple jam and preparing the dough to shaping, baking, and glazing the tarts. It also encourages creativity with tart shapes, offering a fun and informative approach to perfecting this delicious treat.

Takeaways

• 😀 Use medium-protein flour (like 'Sania' all-purpose flour) for the best results in making nastar dough.
• 😀 Steaming the flour for one hour before drying or fan-drying is key to achieving the perfect texture for the dough.
• 😀 Do not remove the eyes of the pineapple when making pineapple jam, as they contain a substance that helps preserve the tart and enhance its aroma.
• 😀 Grating the pineapple with its eyes results in a better-smelling and more durable pineapple jam that will maintain its yellow color during cooking.
• 😀 Use quality ingredients like 'Blueband' margarine and 'Wijsman' butter for the best flavor and aroma in the dough.
• 😀 Mix the dough carefully, and avoid over-inflating when incorporating the egg yolks. The dough should be rubbery and smooth after mixing.
• 😀 Gradually add the wheat flour, stirring until the dough is rollable and has the right consistency; adjust with more flour if needed.
• 😀 The pineapple jam center should be steamed, but the dough itself doesn’t need to be steamed.
• 😀 When shaping the dough, it should be around 8–10 grams per piece. The size can be adjusted depending on preference.
• 😀 Bake the nastar for 5 minutes with upper heat to start the process, then chill before applying an egg wash mixture for color.
• 😀 For a perfect finish, rub the top and sides of the nastar with a glossy egg yolk mixture, then bake for 25 minutes at 130°C until golden and shiny.

Q & A

What type of flour is recommended for making nastar?

The script recommends using medium-protein wheat flour, specifically mentioning the 'Sania' all-purpose flour, which is versatile and suitable for various baking needs.

Why is it important to keep the eyes of the pineapple when making nastar?

The eyes of the pineapple contain a substance that helps preserve the pineapple jam and prevents it from breaking apart. Additionally, keeping the eyes enhances the aroma of the jam.

How should you prepare the pineapple for nastar filling?

The pineapple should not have its eyes removed. Instead, the pineapple is grated, and when cooked, the eyes will be crushed and will not cause itching, which is only a concern when the fruit is consumed fresh.

Why does the video mention using 'Wijsman' and 'Blueband' for making nastar?

The 'Wijsman' butter is suggested for its characteristic flavor that is integral to traditional nastar, while 'Blueband' is used to create a premium taste and texture in the dough.

What is the purpose of adding 'Hollmann' butter in the recipe?

'Hollmann' butter is used to enhance the smell of the butter in the nastar dough, contributing to a richer aroma and flavor.

How do you ensure the nastar dough is the right consistency?

To achieve the right dough consistency, the flour is mixed with cornstarch, milk powder, and other ingredients until the dough feels rubbery, indicating the proper hydration and texture.

What is the recommended baking method for nastar?

Nastar should be baked with upper heat first for about 5 minutes to allow the tops to brown slightly. Afterward, it should be brushed with a mixture of egg yolk and oil before being baked again at 130°C for approximately 25 minutes.

How do you prepare the egg yolk mixture for brushing the nastar?

The egg yolk mixture includes egg yolk, oil, and 'cookie gloss.' The egg yolk is mixed with a food-safe coloring to create a shiny and appealing finish on the nastar.

What do you do if the dough is too dry or too wet while preparing the nastar?

If the dough is too dry, a small amount of additional flour can be added. If the dough is too wet, adjusting the flour balance slightly should help until it reaches a rollable consistency.

Can you create different shapes and variations of nastar?

Yes, the script demonstrates how nastar can be shaped in various ways, such as piggy-shaped for Chinese New Year, ring-shaped for different occasions, and even ketupat or durian-shaped, showing versatility in presentation.